Preheat oven to 400°F (200°C). Pat the chicken dry with paper towels.
In a small bowl, combine the softened butter, minced garlic, lemon zest, chopped herbs (rosemary, thyme, and parsley), salt, and pepper. Mix well to create a herb butter.
Carefully loosen the skin of the chicken breast and rub half of the herb butter mixture under the skin. Rub the remaining herb butter all over the outside of the chicken.
Place the lemon halves and onion wedges inside the cavity of the chicken.
Place the chicken in a roasting pan and roast for 45-55 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Carve the chicken and serve with your favorite side dishes. Enjoy!
It was alright. The chicken was a bit dry. I think the herbs were a little overpowering, next time I will try with less of them.
The chicken was burnt on the outside and undercooked on the inside. I followed the recipe, but it did not turn out well for me. I may have to try again, making some adjustments.
Easy recipe, great result. The herbs were flavorful. My only suggestion would be to include some instructions for the oven temperature and cooking time; I had to look up the best practices.
Very good recipe! The herbs really complimented the lemon. Chicken was well-cooked. Maybe I'd try a different herb mix next time.
